REGISTERING FOOD PREMISES
Why Register?
To provide information to us about the food businesses within Craven so that we can target inspections and education programmes effectively.
Do I need to register my business?
Most food businesses will need to register all of their premises with their local authority before they open (or before starting to use new premises). This will be required under EU regulation 852/2004.
Food business operators whose establishments are required to be registered should approach the relevant local authority. If you have registered your premises already and have not changed the type of work you do, you don't need to register them again.
Anyone starting a new food business must register with their Local Authority at least 28 days before opening. Changes to existing businesses i.e. new proprietor, change of business type etc. will also require a new registration. In these circumstances the changes must be registered within 28 days.
Registration does not need periodic renewal. However, it is the responsibility of the food business operater to notify the local authority of any changes in the detail provided.
HYGIENE TRAINING
What Level Of Food Hygiene Training Is Appropriate?
Food handlers working with high-risk foods should be able to demonstrate knowledge and skills equivalent to an accredited Level 1 (Basic Certificate) food hygiene course.
Managers, supervisors or owners should be able to demonstrate knowledge and skills equivalent to an accredited Level 2 Intermediate Food Hygiene Course and/or Level 3 Advanced food hygiene course.
Where Are Food Hygiene Courses Run?
There are local organisations that provide food hygiene training, including Tyro Training and Verner Wheelock. [If other training providers wish to be listed here please contact us with your details].
For courses run at other venues and in languages other than English, contact the Chartered Institute of Environmental Health through their website at http://www.cieh.org.uk
Where Can I Find Out More?
Publications: Guidance on the required level of training for food handlers is given in the ‘Industry Guide to Good Hygiene Practice: Catering Guide’ HMSO ISBN 0 900 103 00 0.
Craven Food Team: Get advice from Craven's own experts. Contact the Food Team.
FOOD SAMPLING
How Do We Choose The Type of Food That We Sample?
We contribute to a food sampling programme that has been agreed with the Health Protection Agency.The programme requires that food samples from various types of food business in the District are tested on a regular basis.
Working in partnership with other local authorities gives more statistically significant results and helps to focus resources on food that may pose a risk to public health. In addition, we also contribute to similar national sampling programmes as well as taking samples in response to our own local needs, for example; in response to food complaints.
What Do The Results of Micro-Biological Testing Mean.?
The sample results are expressed as;
- Satisfactory – test results show good microbiological quality
- Acceptable – this result indicates a borderline limit of microbiological quality
- Unsatisfactory – test results indicate that further sampling may be necessary and that environmental health officers may wish to investigate whether the hygiene practices in the premises are adequate or not
- Unacceptable/potentially hazardous – test results indicate that urgent attention is needed to locate and remedy the source of the problem.
What Do We Do When We Receive The Results.?
The business where the sample was taken is told the results in writing.Unsatisfactory results are handed to the environmental health officer for the area who will analyse the result and decide what action is going to be taken.This will relate to the risk to health posed by the result.
Officers may decide to re-sample the food and look at the hygiene practices at the premises where the food was prepared.Unacceptable/potentially hazardous results receive immediate action to protect public health. This will involve a thorough investigation. Thankfully these results are very rare. This includes contamination by certain harmful bacteria that cause food poisoning such as salmonella, campylobacter or listeria.
FOOD POISONING
What are the symptoms of food poisoning?
- Stomach pains
- Vomiting
- Nausea
- Headaches
- Fever
- Diarrhoea
How long can it last?
The duration of illnesses is mostly short but some patients may not feel well for seven or more days.
What should I do if I think I have food poisoning?
Depending on how ill you are it may be necessary for you to visit your doctor. You may be required to submit a stool (faecal/motion) sample to determine the cause of your illness.
If you are a food handler or work with elderly or vulnerable people then you should inform your employers immediately and not work until 48 hours after symptoms have disappeared. Your responsibilities as a food handler are detailed in the leaflet 'Food Handlers: Fitness to Work'.
If food poisoning is confirmed we will investigate. You may receive a visit or phone call from one of our officers so that clinical details, incubation periods and information about the foods eaten can be recorded. Leaflets are available to explain the main causes of food poisoning.